SESSION PLAN

Sector : TOURISM ( Hotel and Restaurant)

Qualification Title : Bread and Pastry Production NC II
Unit of Competency : Prepare and Produce Bakery Products
Module Title : Preparing and Producing Bakery Products
Learning Outcomes:
LO1. Prepare Bakery Products
LO2. Decorate and Present Bakery Products
LO3. Store Bakery Products
A. INTRODUCTION: This unit deals with the knowledge and skills required by bakers and pastry cooks (patissiers) to
prepare and produce a range of high-quality bakery products in commercial food production environments and hospitality
establishments.
B. LEARNING ACTIVITIES
LO 1: Prepare Bakery Products
Learning
Methods Presentation Practice Feedback Resources Time
Content
1.1 Culinary and Modular/Individual Read Information Sheet Answer Self Compare CBLM 20
technical terms Study No. 1.1-1 on Culinary Check No. answers to -Information mins
related to bakery and technical terms 1-1-1 on Answer Key Sheet 1.1-1
related to bakery Culinary 1.1-1 -Self Check
products
products and 1.1-1
technical -Answer Key
terms 1.1-1
related to
bakery
 products
products
Related to
Cakes
Lecture/Discussion Listen to trainers Answer Listen to the Whiteboard 45
using Power Point lecture and participate Trainer’s trainer’s Marker mins
Presentation actively in the class oral feedback on Eraser
discussion about questioning oral Projector
Culinary and technical questioning Computer
terms related to bakery Table
products

1.2 Baking tools Modular/Individual Read Information Sheet Answer Self Compare CBLM 20
and equipment Study No. 1.1-2 on Baking Check No. answers to -Information mins
and their uses tools and equipment 1.1-2 on Answer Key Sheet 1.1-2
and their uses Baking 1.1-2 -Self Check
tools and 1.1-2
equipment -Answer Key
and their 1.1-2
uses

Lecture/Discussion Listen to trainers Answer Listen to the Whiteboard 45

using Power Point lecture and participate Trainer’s trainer’s Marker mins
Presentation actively in the class oral feedback on Eraser
discussion about questioning oral Projector
Baking tools and questioning Computer
equipment and their Table
uses

Demonstration Observe the trainer Perform the Evaluate CBLM 50

 during the Operational your -Task sheet min.
demonstration on Light Sheets 1.1- performance 1.1-2
or operate oven 2 Light or using -Performance
operate Performance Criteria
oven Criteria Checklist 1.1-
Checklist 2
1.1-2
1.3 Selecting Modular/Individual Read Information Sheet Answer Self Compare CBLM 20
Ingredients, Study No. 1.1-3 on Selecting Check No. answers to -Information mins
Measured and Ingredients, Measured 1.1-3 on Answer Key Sheet 1.1-3
Weighed and Weighed According Selecting 1.1-3 -Self Check
According to to Recipe Ingredients, 1.1-3
Recipe Measured -Answer Key
and 1.1-3
Weighed
According
to Recipe
Lecture/Discussion Listen to trainers Answer Listen to the Whiteboard 45
using Power Point lecture and participate Trainer’s trainer’s Marker mins
Presentation actively in the class oral feedback on Eraser
discussion about questioning oral Projector
Selecting Ingredients, questioning Computer
Measured and Weighed Table
According to Recipe

Demonstration Observe the trainer Perform the Evaluate CBLM 50

during the Task Sheets your -Task sheet min.
demonstration on 1.1-3 on performance 1.1-3
Measuring dry and Measuring using -Performance
liquid ingredients dry and Performance Criteria
 liquid Criteria Checklist 1.1-
ingredients Checklist 3
1.1.-3
1.4 Types kinds, Modular/Individual Read Information Sheet Answer self Compare CBLM 20 min
classification of Study No. 1.1-4 on Types check No. answers to -Information
baking products kinds, classification of 1.1-4 on Answer Key Sheet 1.1-4
and baking baking products and Types 1.1-4 -Self Check
technique. baking technique. kinds, 1.1-4
classificatio -Answer Key
n of baking 1.1-4
products
and baking
technique.
Lecture/Discussion Listen to trainers Answer Listen to the Whiteboard 45 min
using Power Point lecture and participate Trainer’s trainer’s Marker
Presentation actively in the class oral feedback on Eraser
discussion about Types questioning oral Projector
kinds, classification of questioning Computer
baking products and Table
baking technique.
Demonstration Observe the trainer Perform the Evaluate your CBLM 120
during the Job Sheets performance -Task sheet min.
demonstration on 1.1-4 on using 1.1-4
Prepare and Produce Prepare Performance -Performance
(dinner roll, pan de sal, and Criteria Criteria
cinnamon roll, banana Produce Checklist 1.1- Checklist 1.1-
muffin, chocolate chip (dinner roll, 4 on Prepare 4
cookies and cheese pan de sal, and Produce
biscuit) cinnamon (dinner roll,
roll, pan de sal,
banana cinnamon
 muffin, roll, banana
chocolate muffin,
chip chocolate
cookies and chip cookies
cheese and cheese
biscuit) biscuit)
LO 2: Decorate and present bakery products
2.1 Commonly Modular/Individual Read Information Sheet Answer Self Compare CBLM - 40 min
used frosting or Study No. 1.2-1 on Check No. answers to Information
icings, fillings, Commonly used 1.2-1 on Answer Key Sheet 1.2-1
and glazes frosting or icings, Commonly 1.2-1 -Self Check
fillings, and glazes used 1.2-1
frosting or -Answer Key
icings, 1.2-1
fillings, and
glazes

Lecture/Discussion Listen to trainers Answer Listen to the Whiteboard 45 min

using Power Point lecture and participate Trainer’s trainer’s Marker
Presentation actively in the class oral feedback on Eraser
discussion about questioning oral Projector
Commonly used questioning Computer
frosting or icings, Table
fillings, and glazes
Demonstration Observe the trainer Perform the Evaluate your CBLM 45 min
during the Operation performance -Operation
demonstration on Sheet 1.2-1 using Sheet 1.2-1
Preparing Fillings, Preparing Performance and
coatings/icing Fillings, Criteria -Performance
coatings/ici Checklist 1.2- Criteria
 ng 1 Checklist 1.2-
1
2.2 Ways to Modular/Individual Read Information Sheet Answer Self Compare CBLM 20 min
present and Study No. 1.2-2 on Ways to Check No. answers to -Information
display bakery present and display 1.2-2 on Answer Key Sheet 1.2-2
products bakery products Ways to 1.2-2 -Self Check
present and 1.2-2
display -Answer Key
bakery 1.2-2
products
Lecture/Discussion Listen to trainers Answer Listen to the Whiteboard 45 min
using Power Point lecture and participate Trainer’s trainer’s Marker
Presentation actively in the class oral feedback on Eraser
discussion about Ways questioning oral Projector
to present and display questioning Computer
bakery products Table
LO 3: Store bakery products
3.1 Store and Modular/Individual Read Information Sheet Answer Self Compare CBLM 20 min
Package Bakery Study No. 1.3-1 on Store and Check No. answers to -Information
Products Package Bakery 1.3-1 on Answer Key Sheet 1.3-1
Products Store and 1.3-1 -Self Check
Package 1.3-1
Bakery -Answer Key
Products 1.3-1
Requireme
nt
Lecture/Discussion Listen to trainers Answer Listen to the Whiteboard 45 min
using Power Point lecture and participate Trainer’s trainer’s Marker
Presentation actively in the class oral feedback on Eraser
discussion about Store questioning oral Projector
and Package Bakery questioning Computer
 Products Table
C. ASSESSMENT PLAN
 Oral questioning and written examination
 Observation
 Demonstration

D. TEACHER’S SELF-REFLECTION OF THE SESSION

During the activity, the trainees were very active and attentive. They were also very cooperative and accomplishing their
task. Team work was proven among the trainees. The delivery of the contents and outputs went well and was accomplished on
time according to the planned sessions.